1. Location of the Muscle (active muscles have more connective tissue).
2. Maturity of the Carcass (older animals have more connective tissue).

Match the correct method of cooking to inherent tenderness, and you will have tender bison every time.

Dry Heat: for Most Tender cuts.
A Combination of Dry & Moist Heat: for Medium Tender cuts.
Moist Heat: for Less Tender cuts.

Bison meat is lower in fat and higher in moisture that its cousin beef. This means bison will cook more quickly than beef. Since bison muscle has little or no marbling, do not cook steaks & roasts past medium done stage.